Plum Hazelnut Torte
Ingredients
Instructions
- Preheat oven to 350F.
- Butter and flour a 9-inch springform pan.
- Quarter and pit plums.
- Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar.
- In another bowl combine remaining plums with 2 tablespoons sugar.
- On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes.
- Cool nuts and grind fine in a food processor.
- In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice.
- In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy.
- Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
- Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels.
- Stir plums into batter and spread evenly in pan.
- Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter.
- Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean.
- Cool torte in pan on a rack 30 minutes.
- Remove side of pan and cool completely.
Nutrition & Diet Analysis (per serving)
704
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).